Easy recipe for raw mince pies that are gluten free and healthy. They are fun to make and taste delicious. The crust is made from almonds and coconut and the topping is just fruit and spices without refined sugar – bursting with apples, raisins and dates. Suitable for gluten free, grain free, flour free, vegan, raw food, refined sugar-free and plant based whole food diets.
Full of fruit and heart healthy fats. They are actually far easier to make than traditional pastry mince pies. The only downside is that they can be a tad crumbly if they have been out of the fridge for long as the coconut oil begins to melt. I couldn’t find a raw vegan mince pie recipe that was any good – they were either nothing like mince pies apart from the name or very time consuming so I invented these easy raw mince pies.
Raw Mince Pies Recipe
- Total time: 15m
- Yield: 6 raw mince pies
- Calories: 115 cal
Raw mince pie crusts
- ¾ cup / 90g ground almonds / almond flour
- 2 tbsp coconut oil
- 1 tbsp sweetener such as coconut nectar / maple syrup / date x
Raw mincemeat filling
- ½ cup / 90 g dates
- 1 apple, cut very finely
- 1 lemon juiced
- ½ lemon zest
- 2 tbsp raisins
- 1 tsp cinnamon
- ½ tsp nutmeg
- a few tbsp of water for blending
How to make
- Melt the coconut oil and mix with the almonds and sweetener to make the crusts.
- Push into cases, paper or reusable silicone ones both work and then place in the freezer while you make the filling. I try to get the crusts to start going up the side a bit, but not too far as the mixture is crumbly.
- Blend the dates with the lemon juice and zest. You may need to add a bit of water to make the mixture smooth.
- Mix together all the other filling ingredients.
- Fill the crusts with the filling and then place in the fridge until ready to eat.
Raw Mince Pies Video Recipe
If you can I would make this recipe with an organic lemon as the peel in these won’t have been covered in an unnatural wax. The peel is very important to add in this recipe as it gives the bitter flavour and enhances the depth.
You can’t really have these warm as they will crumble, think of them as a fridge cake. The raw mincemeat filling you can use for a different case if you prefer. I have made some good cases with a mix of oat flour, almonds and coconut oil but you have to bake these. A baked case will be firmer, but most of the time I just use this recipe as it’s so much easier and quicker.
The apples are finely cut, but they don’t oxidise too much as they are coated in the sauce of sweet dates and sour lemon juice. You do need to keep the mince pies in the fridge and eat within a few days of making.
If you want to make a nut free version replace the ground almonds with a mixture of ground sunflower seeds and buckwheat. Do a proportion that you like the taste of. This will give an earthier less sweet flavour, but with the very sweet raw mincemeat topping, they will still be delicious.